Chipotle Beef and Charred Corn Burrito Bowl
Serves 2 | with Quick Rice, Avocado and Cheddar Cheese
With microwave rice, charred corn and chipotle beef, this lunchtime meal is perfect for when you're after something delicious and filling that's also quick to whip up.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
240 grams
British Beef Mince
160 grams
Sweetcorn
1 unit(s)
Garlic Clove
20 grams
Chipotle Paste
60 grams
Tomato Puree
10 grams
Beef Stock Paste
1 unit(s)
Avocado
60 grams
Mature Cheddar Cheese
(Contains Milk)
1 pouch(es)
Steamed Basmati Rice
Not included in your delivery
1 tbsp
Honey
100 milliliter(s)
Water
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
a) Heat a large frying pan on medium-high heat (no oil).
b) Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
c) While the beef cooks, drain the sweetcorn in a sieve. Heat a drizzle of oil in a separate large frying pan on high heat. Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to be lightly charred.
a) While the beef and corn fry, peel and grate the garlic (or use a garlic press).
b) Once the beef has browned, add the garlic, chipotle paste (use less if you'd prefer things milder) and tomato puree. Stir-fry for 1 min until fragrant.
c) Stir through the beef stock paste, honey and water for the sauce (see pantry for both amounts). Simmer until the sauce has thickened, 2-3 mins.
a) Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down. Slice into 0.5cm thick slices.
b) Grate the cheese.
c) Cook the steamed basmati rice according to packet instructions, then divide between 2 serving bowls.
d) Top the rice with the chipotle beef, charred corn, avocado and cheese in separate sections. Drizzle over the mayo (see pantry for amount) to finish.
Enjoy!
